Preheat oven to 350 degrees Fahrenheit. Prepare 2 9" round baking pans with butter and flour (I personally use a baking spray and parchment circles.) Combine all dry ingredients in a large bowl and whisk thoroughly. Add in all wet ingredients except for the boiling water and mix well. Carefully add boiling water and stir until just combined. Divide between the two pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for about ten minutes then remove to a cooling rack.
This recipe will make one single layer in a commercial half pan. Double the recipe will make a full sheet pan. Baking times will need to be adjusted if you are using a convection oven. I personally set convection at 325, start at six minutes, and rotate the pans, then cook another six minutes. Adding more time as needed.
Works really well with The Chocolate Buttercream recipe. Make sure to trim your cake layers before icing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (149g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 342 (78%)|
|Amt Per Serving||% DV|
|Total Fat 38g||51 %|
|Saturated Fat 19.3g||97 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 147.8mg||45 %|
|Sodium 347.6mg||12 %|
|Potassium 188.3mg||5 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 18.6g|
|Protein 6.7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 440
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